Chili
Recipe Ingredients:
| 3 | lbs | ground round |
| 2 | can | (28oz) plum or whole peeled tomatoes |
| 1 | can | (12oz) tomato paste |
| 2 | green peppers | |
| 1 | large | onion |
| 6 | clove | garlic |
| 1 | can | (15oz) pinto beans |
| 1 | can | (15oz) dark red kidney beans |
| 1 | can | (15oz) light red kidney beans |
| 1 | Tbsp | tabasco sauce |
| 4 | Tbsp | chili powder |
| 1 | Tbsp | oregano |
| 1 | Tbsp | cumin |
| 1 | tsp | paprika |
| 1 | tsp | ground mustard |
| 2 | tsp | salt (taste & re-season with salt as chili is cooking) |
| 1/4 | tsp | cayenne pepper |
| 2 | tsp | SW essence |
Recipe Instructions:
| 1. | Dice onion, green peppers and garlic. Place in a Dutch Oven with a little olive oil on medium heat. Add salt, pepper and a sprinkle of SW Essence. Cook until onion is tender. |
| 2. | At the same time: Place ground chuck in large fry pan and cook on medium heat until brown. Season with 2 teaspoons of SW Essence or Rub. Drain and add to Dutch Oven. |
| 3. | Drain liquid from tomato cans and cut into small chunks. Place tomatoes in Dutch Oven and lower heat to #2 or #3. Mix well. |
| 4. | Drain liquid from the three cans of beans; add them to the tomatoes and mix. Add one can of tomato paste. Add all the remaining spices to the Dutch Oven and mix. |
| 5. | Cook 4 hours in Dutch Oven with stove set on #1. |
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